Mom's Chicken Soup
Recipe from Ladies' Home Journal
15 mins

Mom's Chicken Soup

Nothing comforts like homemade chicken soup. Use canned broth and leftover cooked chicken to make it fast and easy.

  • 1   tablespoon olive oil
  • 3   carrots, cut into 1/4-inch dice
  • 2   medium onions, diced
  • 2   ribs celery, cut into 1/4-inch dice
  • 10   cups homemade or canned chicken broth
  • 1 3/4  teaspoons salt
  • 1/4  teaspoon thyme
  • 2 1/2 - 3   cups diced, cooked chicken (see LHJs Chicken Broth recipe, if using)
  • 2   cups cooked egg noodles
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Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened.
Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 465, Fat, total (g) 16, chol. (mg) 156, sat. fat (g) 5, carb. (g) 26, pro. (g) 52, sodium (mg) 947, Percent Daily Values are based on a 2,000 calorie diet
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